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the haas machine: Naan Thai Chicken Pizza

Sunday, January 6, 2013

Naan Thai Chicken Pizza

Have I ever told you how much we loooove peanut butter in this house? We seriously scarf up jars of this nutty little butter faster than you can say "dang it Vikings, how come you can't ever make it to the Super Bowl?" OK, so I'm not even that big of a football fan, I just happen to be from Minnesota, & we gotta represent every once in awhile. There.

Back to the peanut butter.
So, we love it. For breakfast. For lunch. And when I can get away with serving it for dinner, we love it for dinner. And we also love anything ethnic-inspired, so this recipe was a no brainer. I knew we'd all be full & content after this meal.
Naan Thai Chicken Pizza
Ingredients
1/3 cup chunky style peanut butter (we adore Smuckers Natural)
3 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon chile sauce (we used Siracha)
2-3 green onions, diced
2 cloves garlic, minced
1 tablespoon lime zest
1 tablespoon lime juice
4 small skinless, boneless chicken breasts, grilled & shredded (we chopped)
4 pieces garlic naan bread
1 tsp melted butter
1 cup mozzarella cheese, grated
1 shallot, finely chopped
2 tablespoons cilantro, chopped

Directions
Heat oven to 400F degrees. Mix all the sauce ingredients together (peanut butter through lime juice) in a saucepan. Cook over low heat until peanut butter melts. Simmer for 10 minutes. If the sauce gets too thick, thin with a little water or chicken stock.

Brush the naan with melted butter. Top each with the mozzarella, chicken, scallion, & sauce (the recipe says to also put the cilantro on before you bake the pizza, but I don't like how cooked cilantro loses its flavor, so I put it on right before I served it). Place on a baking sheet in the oven for 10 to 15 minutes, or until cheese has melted. Serve immediately.
Recipe adapted from adventuresinthekitchen.com

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